step:
Prepare materials and equipment:
fresh oranges
Canning jars and lids
can sealer
water bath jar or large pot
cleaning towel or rag
Knives and Cutting Boards
sugar (optional, add to taste)
Lemon juice (optional, for keeping oranges bright)
Prepare jars and lids:
Wash jars and lids and make sure they are not damaged or deformed.
Place the jars and lids in a water bath jar or large pot, add enough water, bring to a boil and keep boiling to sterilize the jars and lids.
Prepare the oranges:
Wash the oranges and use a knife to cut them to the proper size and shape to fit the jars.
If you want your oranges to retain their bright color, soak the cut oranges in lemon juice for a while.
Filling oranges:
Use a funnel to place the cut oranges into the jars, leaving plenty of head room.
For sweetness, sprinkle some sugar between each layer of oranges.
Seaming:
Wipe the mouth of the jar with a clean towel or rag to ensure it is clean and remove any residue.Heat treatment (optional):
Place the filled jars in a water bath jar or large pot and add enough water to completely submerge the jars.
Heat the water to a boil, then heat treat according to the following times:
8 oz (approximately 227 g) can: heat treat in boiling water for 10 minutes.
16 oz (approximately 454 g) can: heat treat in boiling water for 15 minutes.
Make sure the jars are stable during the heat treatment and adjust the heat treatment time as needed.
Cooling and Storage:
Remove the heat-treated jars from the water bath and place on a flat, dry surface to cool to room temperature.
During the cooling process, you may hear a "click" from the jar, which indicates that the jar has been successfully sealed.
Once the jars have cooled completely, check that the seals are tight. Press lightly on the jar lid to make sure there is no elasticity or looseness.
Label the jars with the contents and date for easy identification and use at a later date.
Store jars in a dry, cool place out of direct sunlight.
Precautions:
Filling canned fruit involves heat treatment and sealing process, for food safety, please make sure to use the correct method and equipment.
Follow recipes and relevant food safety guidelines to ensure the quality and safety of canned fruit.
If you're new to the canning process, refer to a reliable cookbook or consult a food safety professional.
If you notice that the jar is not sealing well or has an unusual smell, discoloration, etc., please discard the contents of the jar to ensure food safety.
Canning orange fruit is a fun and rewarding food-making activity that lets you enjoy fresh oranges out of season. With the right techniques and procedures, you'll be able to create delicious, long-lasting canned oranges that you can enjoy anytime. Experiment with different recipes and flavors to create your own signature canned oranges!
Heat treatment (optional):
Place the filled jars in a water bath jar or large pot and add enough water to completely submerge the jars.
Heat the water to a boil, then heat treat according to the following times:
8 oz (approximately 227 g) can: heat treat in boiling water for 10 minutes.
16 oz (approximately 454 g) can: heat treat in boiling water for 15 minutes.
Make sure the jars are stable during the heat treatment and adjust the heat treatment time as needed.
Cooling and Storage:
Remove the heat-treated jars from the water bath and place on a flat, dry surface to cool to room temperature.
During the cooling process, you may hear a "click" from the jar, which indicates that the jar has been successfully sealed.
Once the jars have cooled completely, check that the seals are tight. Press lightly on the jar lid to make sure there is no elasticity or looseness.
Label the jars with the contents and date for easy identification and use at a later date.
Store jars in a dry, cool place out of direct sunlight.
Precautions:
Filling canned fruit involves heat treatment and sealing process, for food safety, please make sure to use the correct method and equipment.
Follow recipes and relevant food safety guidelines to ensure the quality and safety of canned fruit.
If you're new to the canning process, refer to a reliable cookbook or consult a food safety professional.
If you notice that the jar is not sealing well or has an unusual smell, discoloration, etc., please discard the contents of the jar to ensure food safety.
Canning orange fruit is a fun and rewarding food-making activity that lets you enjoy fresh oranges out of season. With the right techniques and procedures, you'll be able to create delicious, long-lasting canned oranges that you can enjoy anytime. Experiment with different recipes and flavors to create your own signature canned oranges!
Close the lid tightly on the jar using a jar sealer to ensure a good seal.step:
Prepare materials and equipment:
fresh oranges
Canning jars and lids
can sealer
water bath jar or large pot
cleaning towel or rag
Knives and Cutting Boards
sugar (optional, add to taste)
Lemon juice (optional, for keeping oranges bright)
Prepare jars and lids:
Wash jars and lids and make sure they are not damaged or deformed.
Place the jars and lids in a water bath jar or large pot, add enough water, bring to a boil and keep boiling to sterilize the jars and lids.
Prepare the oranges:
Wash the oranges and use a knife to cut them to the proper size and shape to fit the jars.
If you want your oranges to retain their bright color, soak the cut oranges in lemon juice for a while.
Filling oranges:
Use a funnel to place the cut oranges into the jars, leaving plenty of head room.
For sweetness, sprinkle some sugar between each layer of oranges.
Seaming:
Wipe the mouth of the jar with a clean towel or rag to ensure it is clean and remove any residue.
Close the lid tightly on the jar using a jar sealer to ensure a good seal.